• Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter and sugar for 5 minutes, until light and fluffy, scraping the sides of the bowl often.
• Add eggs one at a time. Stir in sour cream, dry pudding mix, lemon zest, and lemon juice.
• Fold in cake flour, baking powder, and salt. Spray or grease bundt cake pan with non-stick cooking spray. Pour batter into the pan and evenly spread.
• Bake for 45-55 minutes or until a toothpick comes out clean. Let slightly cool and run a knife along the edges to loosen the cake. Invert cake onto a cooling rack. Set aside to cool.

Cream Cheese Frosting:

• In a large mixing bowl, cream together softened butter and cream cheese for at least 4 minutes until light and fluffy. Stir in powdered sugar and lemon zest. Add more powdered sugar depending on desired stiffness.
• Pipe all over cooled cake. Decorate with fresh lemon slices.